The Luck of The Irish, Crème de Menthe Cupcakes

DF asked me to bake cupcakes for the women in human resources (to thank them). With St. Patrick’s Day around the corner I thought they should be decorated for the occasion. I was inspired by, of all things, a 21 century insurance commercial. I realize how odd that may sound, but in the little commercial they show this fantasy land with grass, a pound, and flowers; the person who has the 21 century insurance receives a visit from a leprechaun…For visual sliders »":http://bobbiesbakingblog.com/blog/2013/03/06/fondant-cupcakes-leprechaun-hat-tutorial/

Create the pots of gold and leprechaun hats prior to baking the cupcakes.

Prepare your mise en place and cover your cupcakes with marzipan.

I chose marzipan, but buttercream would be prefect for the Luck of the Irish Hats; you would need to use buttercream for all the piping instead of royal icing, but the method is the same.
Prepare The Pots of Gold and Leprechaun Hats’ mise en place.

Cover the cupcakes, and allow the marzipan to dry. Color your piping gel with blue food paste and whip vigorously,place the colored piping gel in a piping bag fitted with a #2 piping tip/tube, out line a body of water with light blue royal icing, pipe the dam with your blue colored piping gel, and use a tooth pic to spread to the edge (this will also create ripples to the water effect). With a piping bag fitted with a grass piping tip/tube pipe grass from the outline of water to the edge of the cupcake.

The Pots of Gold:
Knead some black fondant roll a “jacks bouncing ball” size ball smooth, hollow the ball with a ball tool, flatten the hollowed ball, and shape the sides. Add flatten round fondant disks to the top. Using a clay gun and round shape disk create the rim of the pot, and attach the rim with edible glue (sugar water, egg white, or store bought).
For the gold disks I used a #7 piping tip/tube, created little round disks of yellow fondant and painted the little disks with a mixture of gold lustre dust and vodka. The edible lustre dust!

Knead wedding white fondant, color with green food paste, roll the fondant out and place in a pasta machine, thin the fondant to #3. Using the wide end of a large piping tip/tube cut a circle for the brim of the hat, and place the brim on a lightly cornstarch area and use a large ball tool to smooth the edges. Form a “jacks bouncing ball” size of green fondant into a smooth ball, turn the ball into an egg shape, with the pointy end of a medium celstick, hollow out the the egg point of the egg shape fondant, play with the top to add movement, and with edible glue attach the top to the brim.
For the band roll to a #4 on a pasta machine flat, and cut about 3 mm or 1/8-inch wide strip, size the strip to the narrow part of the hat, and attach with edible glue.
Since I am not blessed with a plethora of large ball tools, I carefully placed the finished hats to dry on ten bouncing balls covered with viva paper towel and cradle in an egg crate. I created 10 hats, therefore I needed 10 bouncing jacks balls.